Robert Hall 2005 Rhone de Robles Central Coast

This one has been sitting in my sideboard for awhile. A New World take on an Old World style the Robert Hall 2005 Rhone de Robles is a wonderful concoction of 46% Grenache, 45% Syrah, 6% Cinsaut and 3%Counoise. At only $14.99 (Bel Air or Rayley's) it is quite the safe and affordable bet for an enjoyable wine that more than adequately alludes to the Cotes Du Rhône style.

Pouring a splash into my glass a beautifully deep red/purple hue presents itself and swirling it releases a wondrously fragrant smell of very ripe black fruit, mostly cherries and blackberries with a peppery, almost clove like spice. Hiding in the background is a very slight vanilla smell which owes it's presence no doubt to the French Oak this tipple spends 14 months languishing lazily in.

This one tastes fantastic... a perfect mouthful, I could merrily drink this on it's own without food, in fact I could drink all of it but then again that would be less than responsible wouldn't it? 

Whilst the smell is black the taste is mostly fresh ripe red fruit, chocolate too and anytime someone can take grape juice, yeast, patience and talent then transform it into a liquid that is reminiscent of the forbidden love child of strawberries and the cocoa bean their efforts should be lauded on-high and they them-self considered for beatification. 

The tannins are present, not too excessive but they seem a tad off-wack... unsettled, a few years in the cellar and that should mellow-out nicely, the 13.9% ABV isn't apparent. This is a very exciting wine, like a dozen sugar-crazed 6 year olds mixing it up in a bouncy castle, full-bodied and oddly balanced, a delicious slice of fruity goodness.

This would pair really nicely with a grilled marinated lamb tenderloin smothered in an insane amount of rosemary served au jus, caramelized carrots and some garlic smashed potatoes. Now I don't have any of that to hand so I tried it with some Raclette and a Saint André cheese, after all the Americans may have increasingly figured-out how to produce "like totally awesome wine dude" BUT when it comes to cheese Monsieur Frenchie Frenchman still has the last and definitive word. Yes yes I know cheese is overly flattering to wine but nothing says good times like a fine bottle of red and a healthy dose of coagulated bovine lactation.

A sound 90, someone call the Pope there's a fella' in Paso Robles that needs a feast day calendared.

http://www.roberthallwinery.com/